Vermicelli soup with seafood and fish sauce.

Ingredients

• 150 g of fermented fish (fish sauce)
• 200 g of fresh prawns
• 1 squid
• 200 g of pork belly
• 2 stalks of lemongrass
• 2 hot peppers
• 1 eggplant
• 200 g of roasted pork
• 2 grams of white sugar
• 2 tablespoons of powdered bouillon
• 1 tablespoon of salt
• 5 ml of oil paint
• 1 kg of fresh rice vermicelli
• 100 g of cilantro
• 100 g of new onions

Clean the squid and cut it into rings. Wash and finely chop the chili peppers, cilantro, and onion.

Remove the shells, heads, and tails from the shrimp.

Crush the lemongrass and chop it. Cut the eggplant into pieces.

Wash the fabric and cut it into pieces.

Bring 200 ml of water to a boil, add the fermented fish, and cook until it is tender. Strain the mixture through a sieve, keeping only the liquid.

In a separate pot, bring 500 ml of water to a boil with the herbs, and simmer for about 20 minutes.

Bring back lemongrass in the oil paint, add eggplant, and let it simmer for 3 minutes.

Place the eggplant, chili peppers, and fish broth in the pot. Season with salt, powdered bouillon, and sugar, then cook for another 10 minutes or so.

Cut the roasted pork into small pieces. Cook the shrimp and squid in water: the shrimp are ready when they turn pink and curl up.

Divide the vermicelli evenly among the bowls, and top with roasted pork, shrimp, and calamari. Pour in the broth and garnish with fresh cilantro and onion.